Cookbook:Coconut Pudding

Cookbook | Ingredients | Recipes

Variation IEdit

IngredientsEdit

ProcedureEdit

  1. Purée the young coconut flesh in a blender, and keep aside.
  2. In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely.
  3. In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
  4. To the boiled milk, add the melted china-grass mixture, and combine well.
  5. Remove from the flame and let it cool down for at least 5 minutes.
  6. Add the pureed tender coconut to the cooled milk mixture, and mix everything well.
  7. Pour the mixture into a cake pan or stainless steel pan.
  8. Place the pudding in the freezer for about 15 minutes or until it begins to set.
  9. Remove the pudding from the freezer and place it in the refrigerator until fully set.
  10. Using a knife, gently cut the pudding and serve it in dessert bowls.

Notes, tips, and variationsEdit

  • You could garnish the pudding with almonds, cashew nuts etc.

Variation IIEdit

IngredientsEdit

ProcedureEdit

  1. Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
  2. Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
  3. Cover the basket and place above a large wok of boiling water.
  4. Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
  5. Take the pudding out of the steamer and allow to cool.